Description
A fragrant and warming broth is served over noodles, topped with Eat Curious Dehydrated Pieces, a variety of fresh vegetables and garnished with fresh coriander.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
250g Eat Curious Dehydrated Pieces
750ml water (or stock for extra flavour)
for the broth:
150g onion, roughly chopped
10g garlic cloves, minced
30g ginger, sliced
20ml tablespoon olive oil / sesame oil
1 litre vegetable broth
50ml soy sauce
25g miso paste
25g sriracha
salt and pepper to taste
for the ramen: 100g mangetout peas
100g baby corn
150g steamed broccoli florets
100g red pepper, sliced
150g baby pak choi, sliced
75g spring onions, sliced
250g wholewheat noodles (allergen) or rice noodles
sesame seeds, for garnish (allergen)
fresh coriander, for garnish
Instructions
1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes.
2. Cook rehydrated pieces: Coat in oil and seasoning, cook in the oven at 180°C until core temperature is reached. Set aside.
3. Make the broth: In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until softened and fragrant. Add the vegetable broth, soy sauce, miso paste, and sriracha. Bring to a boil, then reduce heat and let simmer for 10-15 minutes. Strain.
4. Cook noodles: Cook the noodles according to package instructions. Drain and set aside.
5. Assemble ramen bowls: Divide the cooked noodles among four bowls. Add the cooked pieces, mangetout peas, baby corn, steamed broccoli, red pepper, and pak choi. Pour the hot broth over the top of the ingredients in each bowl. Garnish with sliced spring onions, sesame seeds, and fresh coriander.
- Cuisine: Japanese
